C2206 u2013 Senior Food Scientist Research amp Development Day Shift

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nnnn Senior Food Scientist, Research & Development; Day Shift nnnnnnnnnnSalary Range:nnnExempt/Non-Exempt: Non-Exempt Employment Type: Full TimennnnnnThe Senior Food Scientist consistently drives strategy aligned with Bama's Annual Operating Plan and plays a critical role in Bama's financial success by managing projects which contribute to culinary and food processing excellence. This position research's, plans, and designs experiments, coordinates research and development projects, evaluates results, and provides recommendations to management. Project assignments are complex, involving a high degree of product and food processing knowledge, and require the ability to work with a broad variety of functional groups within the company.nnCritical characteristics and attributes of the individual in this role includes a solid educational and professional experience background in food product research and development. The individual must be extremely knowledgeable about flour-based products, ingredient functionality, food processing equipment, new product development and core product improvement processes with specific expertise in more than one process, platform, or line. In addition, they must exhibit strong analytical/problem solving skills, and use sound judgment when resolving issues. The individual must have a demonstrated track record of effective interpersonal relationships and the ability to successfully collaborate on a cross-functional team. nnBased in Tulsa, Oklahoma, the Senior Food Scientist will accomplish their project goals and objectives through effective leadership and working relationships with company leaders, customers, cross-functional teams, and supplier partners. The Senior Food Scientist reports to the Director of R&D.nnnSeeks; margin improvement opportunities on existing products.nUses a disciplined approach for all testing activity-both bench-top and in plant. Strives to balance customer needs with Bama's desire to apply resources efficiently and effectively.nFormulates products with existing ingredients and current vendors wherever possible.nOptimizes new product formulations with the fewest possible number of ingredients and lowest cost ingredients to meet desired attributes.nnnQualifications:nnBachelor's degree or higher in Food Science or equivalent experiencenMinimum 7 - 10 years of experience in research and development in the foodservice industry; bakery product category across multiple platforms preferred.nProficient in the use of Product Vision, Microsoft Word, Excel, PowerPoint, and Outlook. Ability to quickly learn and master new technologies. nExperience with leading production trials and interacting in a plant environment.nExperience in developing product specifications and interacting with vendors.nExperience in using sensory and consumer testing in product development is a plus.nStrong analytical abilities. Excellent follow-up skills. Demonstrate the ability to solve problemsnAvailable to travel as necessarynCommunicate effectively in verbal and written form.nProvide leadership in strategic planning and prioritizationnnnAttributes and Characteristics:nnRespected by peers and respects othersnAddresses issues within the confines of Bama's philosophies and its missionnDeploys the tenants of Bama's culture of caring and accountabilitynWorks collaboratively and effectively with othersnPassionate about our industry and the role we play within the industrynSelf-motivated, driven and requires little supervisionnPositive, innovative, solution-based approach to all research issuesnEncourage a win/win team environment where everyone is heard equallynComfortable in challenging existing processes and developing better methodsnConfident in challenging existing processes and developing better methods.nPromote, embrace, and celebrate diversity and champion diversity initiatives nnHighly developed interpersonal, communication and leadership skillsnn*** Bama is an equal opportunity employer committed to a diverse and inclusive workforce. ***

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